MyCustardPie also runs a blog/website at http://www.mycustardpie.com

Tennessee Banana Bread

Zoom Image

3-4 very ripe bananas (350g of banana, if you want to be exact)
1 egg, beaten
1 tablespoon sour cream or yogurt
75g (1/3 cup) melted butter
a scant 1 tablespoon of strong instant granules such as espresso (I used Nescafe Alta Rica)
2 tablespoons Jack Daniel’s whiskey or other bourbon
150g (3/4 cup) soft, light brown sugar
1 teaspoon baking powder (soda)
1/4 teaspoon of mixed spice
1 teaspoon salt
175g 1 1/2 cup plain (all-purpose) flour

Preheat the oven to 175C (350F)

In a large bowl, mash the ripe bananas until creamy. Add the egg and sour cream, whisk to blend. Next add the melted butter, coffee granules and whiskey. Stir to mix.

Then add the sugar, baking powder, mixed spice and salt, and again stir vigorously until completely incorporated. Sift the flour into the bowl, stir, gently this time, until the flour is incorporated and you can no longer see spots of white flour in the batter. Butter and flour a 9” loaf tin (about 22 cm) or line it with a piece of baking parchment. Pour the cake mixture into the tin. Knock the tin on the counter once or twice to let the mixture fill it nicely and get rid of any air pockets. Bake on a baking tray for 1 hour, or until a wooden skewer inserted in the middle comes out clean.